The effect of proteolytic activity of starter cultures on technologically important properties of yogurt

by Amani, Elahe, Eskandari, Mohammad Hadi, Shekarforoush, Shahram
Published in Food Sci Nutr (2016)

Prevalence and risk factors for Salmonella spp. colonization in broiler flocks in Shiraz, southern Iran

by Ansari-Lari, Maryam, Shekarforoush, Shahram, Mehrshad, Samira, Safari, Hosna
Published in Vet Res Forum (2014)

New composite nitrite-free and low-nitrite meat-curing systems using natural colorants

by Eskandari, Mohammad H, Hosseinpour, Sara, Mesbahi, GholamReza, Shekarforoush, Shahram
Published 2013

Production and Application of Lysozyme-Gum Arabic Conjugate in Mayonnaise as a Natural Preservative and Emulsifier

by Hashemi Marjan M., Aminlari Mahmoud, Forouzan Mehdi M., Moghimi Esmaeel, Tavana Maryam, Shekarforoush Shahram, Mohammadifar Mohammad Amin
Published 2018-03-01